Looking for cheeses that start with D? This handy alphabet food guide rounds up well-known favourites, regional British cheeses, European classics and a few lesser-spotted varieties worth trying if you spot them on a deli counter or reduced shelf.

Some D cheeses are easy to find in UK supermarkets, such as Double Gloucester, Danish Blue and Dubliner. Others, like Dorset Blue Vinney or Dunlop, are more regional and may need a trip to a farm shop, market or specialist cheesemonger. Here’s what they taste like, how to use them, and how to get the best value from every crumb.

Cheeses That Start With D

Here is a quick overview of popular cheeses beginning with D, followed by more detail on each one.

Danish Blue

Danish Blue, also known as Danablu, is one of the easiest blue cheeses to find in the UK. It has a creamy but crumbly texture, a salty flavour and a strong blue tang. It is usually cheaper than many artisan blue cheeses, which makes it useful for cooking as well as serving on a cheeseboard.

Use Danish Blue crumbled over baked potatoes, stirred into a quick cheese sauce, scattered onto a pear and walnut salad, or melted into a burger. Because it has a bold flavour, a little goes a long way, so it can be a good money-saving cheese if you use it as a seasoning rather than the main ingredient.

Double Gloucester

Double Gloucester is a traditional English hard cheese from Gloucestershire. It is known for its warm orange colour, smooth texture and mellow, buttery taste. Compared with Cheddar, it is generally a touch milder and creamier, although mature versions can have a deeper flavour.

It slices well for sandwiches, melts nicely in toasties and works brilliantly in macaroni cheese. Double Gloucester is also the cheese used in the famous Cooper’s Hill cheese rolling event, although most of us are more likely to meet it in a supermarket multipack than tumbling down a hill.

Money-saving idea

If you find Double Gloucester reduced, grate and freeze it in a labelled freezer bag. Use it straight from frozen in sauces, omelettes, jacket potatoes and pasta bakes.

Derby

Derby cheese is a traditional English cheese with a mild, buttery flavour and a semi-hard texture. It is sometimes compared with mild Cheddar, though it tends to be softer and less sharp.

One of the best-known versions is Sage Derby, which is marbled with sage and has a greenish pattern running through it. Sage Derby is often seen around Christmas, but it is useful all year round in ham sandwiches, ploughman’s lunches and cheese scones.

Dovedale

Dovedale is a soft blue cheese from the Peak District area. It has Protected Designation of Origin status and is made from cow’s milk. The texture is creamy and moist, with blue veining and a milder flavour than very punchy blue cheeses.

Try Dovedale with oatcakes, crusty bread, grapes or sliced apple. It also works well crumbled into warm salads, especially with roasted beetroot, walnuts or leftover roast vegetables.

Dolcelatte

Dolcelatte is an Italian blue cheese made from cow’s milk. The name means sweet milk, which gives you a clue about its character. It is softer, creamier and gentler than many other blue cheeses, making it a good option for people who find Stilton or Roquefort too strong.

Dolcelatte melts beautifully, so it is excellent in pasta sauces, risotto, gnocchi, pizza and creamy mushroom dishes. For a quick budget-friendly meal, melt a small amount into cooked pasta with a splash of reserved pasta water, black pepper and a handful of spinach.

Danbo

Danbo is a Danish semi-soft cow’s milk cheese. It is typically pale yellow, sliceable and mild, with a slightly tangy taste. In Denmark, it is a popular everyday table cheese, often eaten in sandwiches or on rye bread.

If you enjoy cheeses such as Edam, Havarti or mild Gouda, Danbo is worth trying. It is not always a standard supermarket cheese in the UK, but you may find it in continental shops or larger food halls.

Dubliner

Dubliner cheese is an Irish cow’s milk cheese with a firm texture and a sweet, nutty flavour. It has some Cheddar-like sharpness but also a slightly crystalline bite, especially in more mature pieces.

Dubliner is versatile and easy to use. Grate it into mashed potato, slice it for crackers, melt it into toasties or use it in cheese and onion pasties. It also pairs nicely with chutney, apple and pickled onions.

Dunlop

Dunlop is a traditional Scottish hard cheese that originated in Ayrshire. It is made from cow’s milk and has a mild, creamy, slightly nutty taste. It was once a very common Scottish cheese and is still made by some artisan producers.

Dunlop is a good everyday cheese for toast, sandwiches and sauces. If you like mellow Cheddar or Lancashire, it is likely to be up your street. It is not always easy to find in supermarkets, so farm shops and Scottish food suppliers are better places to look.

Dorset Blue Vinney

Dorset Blue Vinney is a traditional blue cheese from Dorset. The word Vinney is linked to an old local term for mould, so the name is not quite as odd as it first sounds. This cheese is usually crumbly, tangy and savoury, with a proper farmhouse character.

It is lovely on crackers, but it also shines in cooking. Try it stirred into leek and potato soup, crumbled over roasted squash or melted into a steak sauce. As with Danish Blue, you do not need a huge amount to bring plenty of flavour.

Drunken Goat

Drunken Goat is the English name often used for a Spanish goat’s cheese soaked in red wine. Its Spanish name is Murcia al Vino. The rind has a deep purple colour from the wine, while the inside is pale, smooth and gently tangy.

It is milder than many people expect from a goat’s cheese, so it can be a good starting point if you are not sure about stronger goat varieties. Serve it with olives, roasted peppers, crusty bread and a little honey for an easy tapas-style plate.

Dry Jack

Dry Jack is an aged version of Monterey Jack from the United States. Young Monterey Jack is soft and mild, but Dry Jack is firmer, nuttier and often used as a grating cheese.

It can be used in a similar way to Parmesan-style cheeses, though the flavour is different. Grate it over pasta, soup, chilli, roasted vegetables or salads. It is not the most common cheese in UK shops, but specialist cheese counters may stock it.

Délice de Bourgogne

Délice de Bourgogne is a French triple-cream cheese from Burgundy. It is rich, soft and buttery, with a bloomy rind and a luxurious texture. It is the kind of cheese that needs very little doing to it.

Serve Délice de Bourgogne with plain crackers, a baguette, ripe figs, grapes or a sharp fruit preserve. Because it is rich, small wedges are usually enough, which helps keep the cost under control if you are building a cheeseboard.

Domiati

Domiati is a white brined cheese associated with Egypt. It can be made from buffalo’s milk, cow’s milk or a mixture, depending on the producer. It is salty, soft to semi-firm, and often eaten as part of breakfast or simple meals with bread and vegetables.

If you enjoy feta-style cheeses, halloumi or other brined cheeses, Domiati may appeal. Use it with tomatoes, cucumber, olives, flatbreads and herbs. Because it is salty, taste before adding extra salt to dishes.

Dil Peyniri

Dil Peyniri is a Turkish string cheese. The name translates roughly as tongue cheese, referring to its long, fibrous shape rather than its ingredients. It is usually mild, stretchy and made from cow’s milk.

It is popular at breakfast and can be pulled into strands. It melts well too, so it can be used in toasties, omelettes or stuffed flatbreads. Look for it in Turkish or Middle Eastern grocery shops.

Džiugas

Džiugas is a Lithuanian hard aged cheese made from cow’s milk. It is firm, savoury and often has crunchy protein crystals as it matures. Younger versions are milder, while older ones are more intense and better for grating.

Use Džiugas over pasta, risotto, soup, roasted vegetables or salads. It also works well in small chunks with beer, cider or a crisp white wine.

More D Cheeses To Know

There are plenty of other cheeses beginning with D, including regional, branded and lesser-known varieties. Here are a few more to add to your alphabet food list:

• Devon Blue – a creamy blue cheese from Devon, often milder than some traditional blues.
• Dorset Red – a smoked cheese from Dorset with a Cheddar-style base and a distinctive amber colour.
• Devon Oke – a semi-hard cheese made in Devon with a gentle, creamy flavour.
• Double cream cheese – not always a single named cheese, but a style of rich soft cheese with extra cream added.
• Délice des Crémiers – a soft French cheese with a rich, creamy texture.
• Donzelle – a lesser-known Italian cheese name sometimes found in regional cheese lists.
• Durrus – an Irish washed-rind cheese from County Cork with a supple texture and savoury aroma.
• Dunbarra – an Irish soft cheese, often described as creamy and mild.

Best Cheeses That Start With D For Different Uses

If you are choosing a D cheese for a particular meal, this quick guide should help.

Money-Saving Tips For Buying D Cheeses

Cheese can be pricey, especially if you are buying artisan varieties. A few simple habits can help stretch your budget without giving up flavour.

• Check the reduced section: Hard and blue cheeses often appear with yellow stickers near their use-by or best-before dates. Always follow the label, but many hard cheeses freeze well for cooking.
• Buy stronger cheese for cooking: Danish Blue, Dorset Blue Vinney and mature Dubliner have big flavours, so you can use less.
• Grate before freezing: Grated Double Gloucester, Dubliner and Derby can be frozen in portions and used straight from frozen in hot dishes.
• Build a balanced cheeseboard: Use one pricier cheese, such as Délice de Bourgogne, then fill the board with better-value options like Double Gloucester, crackers, fruit and chutney.
• Use leftovers quickly: Small odds and ends can go into omelettes, toasties, scones, pasta bakes, soups and mashed potato.
• Compare price per kilo: Pre-sliced or mini portions are convenient, but blocks are often better value.

How To Store Cheese Safely

Always follow the storage instructions on the packet. Most cheeses need to be kept in the fridge and properly wrapped once opened. Strong-smelling cheeses are best kept in a lidded container to stop the aroma spreading through the fridge.

For food safety, do not eat cheese if it smells wrong, has an unusual slimy texture, or shows mould that is not part of the cheese. Soft cheeses with unwanted mould should be discarded. With hard cheeses, some people cut away a small mouldy area generously, but if you are unsure, it is safer not to risk it. People who are pregnant, elderly, very young or immunocompromised should be especially careful with soft and unpasteurised cheeses and follow NHS food safety guidance.

Easy Meal Ideas Using Cheeses Beginning With D

Need practical ways to use them up? Try these simple ideas:

• Danish Blue jacket potatoes: Mash a little blue cheese into the potato with butter or yoghurt, then top with spring onions.
• Double Gloucester toastie: Add sliced tomato, mustard or pickle for a cheap lunch.
• Derby cheese scones: Use grated Derby in a basic savoury scone mix.
• Dolcelatte pasta: Melt into cooked pasta with mushrooms and spinach.
• Dubliner mash: Stir grated Dubliner into mashed potatoes with black pepper.
• Domiati breakfast plate: Serve with cucumber, tomatoes, olives and warm flatbread.
• Drunken Goat tapas board: Add olives, roasted peppers, bread and cured meats if you have them.

FAQs About Cheeses That Start With D

What is the most common cheese that starts with D?

In UK supermarkets, the most common cheeses that start with D are likely to be Double Gloucester, Danish Blue, Dolcelatte and Dubliner. Availability varies by shop, but these are easier to find than more regional cheeses such as Dunlop or Dorset Blue Vinney.

What blue cheeses start with D?

Blue cheeses beginning with D include Danish Blue, Dolcelatte, Dovedale, Dorset Blue Vinney and Devon Blue. Danish Blue is usually strong and salty, while Dolcelatte is softer and sweeter.

Which British cheeses start with D?

British cheeses that start with D include Double Gloucester, Derby, Dovedale, Dorset Blue Vinney, Dorset Red, Devon Blue, Devon Oke and Scottish Dunlop.

Which D cheese is best for melting?

For melting, try Dolcelatte in pasta, Double Gloucester in toasties, Danbo in sandwiches, or Danish Blue in sauces. Dil Peyniri is also a good melting cheese if you can find it.

Which cheese that starts with D is best for a cheeseboard?

A good cheeseboard could include Double Gloucester for a mellow hard cheese, Danish Blue or Dovedale for a blue, and Délice de Bourgogne for a rich soft cheese. Add grapes, apple slices, crackers and chutney to make it feel generous without overspending.

Can you freeze cheeses that start with D?

Many hard and semi-hard cheeses, such as Double Gloucester, Derby and Dubliner, can be frozen, although the texture may become more crumbly. They are best used for cooking after freezing. Soft cheeses and creamy blue cheeses do not always freeze as well, so check the label and use your judgement.

What is a mild cheese beginning with D?

Mild cheeses beginning with D include Derby, Danbo, Dunlop and Dil Peyniri. These are good options for sandwiches, packed lunches and family meals where a strong cheese might be too much.

What is the strongest cheese starting with D?

Strong D cheeses include Danish Blue, Dorset Blue Vinney, aged Džiugas and mature Dubliner. Strength varies by producer and age, so check the label if you prefer a milder flavour.